To make filling, in 10-inch skillet melt butter over medium heat. Add shallots and cook until softened but not browned, about 5 minutes. Add spinach and continue to cook until spinach is hot and moisture is absorbed, about 5 minutes. Remove from heat and transfer to bowl; cool to room temperature. Once cooled, stir in ricotta cheese, nutmeg, salt and pepper. Set aside until ready to fill crepes.

To make crepes, in medium bowl mix together flours, wheat germ and salt. In separate bowl whisk egg, milk and melted butter. Add egg mixture to dry ingredients and whisk until smooth. Add milk as necessary until batter is similar in thickness to pancake batter.

Heat 10-inch nonstick skillet over medium-high heat; brush pan lightly with butter. Pour 1/4 cup batter into center of skillet and swirl to coat, using the bottom of a metal measuring cup to help evenly and thinly spread batter*. Cook crepe until golden on bottom, 2 to 3 minutes. Turn over using a spatula and cook another 2 to 3 minutes, until golden. Transfer to plate and repeat with remaining batter.

To assemble and bake, preheat oven to 350° F. Grease 9 x 13-inch oven-proof dish with butter. Working with one crepe at a time, make a thin line down the center of the crepe with generous 1/4 cup spinach and ricotta filling. Roll crepe and place sealed side down in pan. Repeat with remaining crepes.

Evenly sprinkle Gruyere cheese over crepes and bake 15 minutes, until cheese is melted. Remove from oven and serve immediately.

*Remove skillet from heat when pouring in batter to slow cooking process and allow you to evenly swirl and thinly coat pan completely.